All Grain Imperial Smoked Saison Recipe
Profile: HomeBrew recipe for an Imperial Smoked Saison, similar to Stone’s Matt’s Burning Rosids. Full-bodied with notes of peppery spice, stone fruit, and smoky malts. Dry, crisp finish with medium hop bitterness and some lingering smoke flavors.
13 lbs Pilsner 2-row
5 lbs Cherrywood Smoked Malt
2 lb Vienna Malt
2 lb Red Wheat Malt
1.5 oz. German Magnum 15%a, 60 minutes
1.5 oz. Hersbrucker 3%a, 15 minutes
1 oz. Hersbrucker 3%a, at flameout
Mash all grains for 1 hour at 150 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above. Stir in sage honey with 10 minutes left in boil.
Ferment warm at 70F.